YOUNG CHEFS UNPLUGGED Erasmus Project

Project Title

YOUNG CHEFS UNPLUGGED

Project Key Action

This project related with these key action: Cooperation for innovation and the exchange of good practices

Project Action Type

This project related with this action type : Strategic Partnerships for vocational education and training

Project Call Year

This project’s Call Year is 2020

Project Topics

This project is related with these Project Topics: Quality Assurance; Cooperation between educational institutions and business

Project Summary

CONTEXT / BACKGROUND OF THE PROJECT
In all the countries involved in the project (Austria, Germany, South Tyrol, Luxembourg and Switzerland as an associated partner) there is a shortage of skilled workers in the catering and hotel sector, especially a lack of cooks. By increasing the quality of vocational training and thus the professional competence of cooks, the recognition of the professional group and the attractiveness of the profession can be increased, which subsequently appeals to more people to learn this profession and practice it. In this way, the prevailing shortage of skilled workers can be counteracted sustainably in all countries.

PROJECT OBJECTIVES
The aim of the project is to develop and install a common quality assurance system in the project countries involved.

NUMBER / PROFILE OF THE PARTICIPANTS
Koch-G5: cooking associations of Austria, Germany, South Tyrol, Luxembourg and Switzerland (associated partner)

Two to four people from each of the cooking associations participating in the project work on the project. All of them are self-trained cooks, have appropriate knowledge about the training of cooks in their home country, have prepared the relevant training documents that are used in their country and have obtained experience and information from stakeholders, training companies and schools in advance. They have already trained young cooks theirselves.

The participants in the project acquire people from at least three partner schools and three partner companies from their country who actively participate in the project as associated partners. The cooking associations of the countries participating in the project have appropriate personal contacts with the employers’ associations in their countries and select appropriate people for cooperation in their country who are also involved as associated partners in the project.

PLANNED ACTIVITIES / METHODOLOGY IN IMPLEMENTING THE PROJECT
The professional career of cooks is tracked using an online survey, and the results are evaluated in a sociological manner. The training of cooks in the partner countries is compared on the basis of the existing Austrian competence matrix, evaluated on the basis of the results of the study and the corresponding guideline/best practices/criteria catalog for cross-border comparable training as a cook. These are implemented as examples in the selected schools and companies (associated partners) of the Koch-G5. A corresponding feedback system for the further development of the professional training of cooks (both in companies and in corresponding vocational schools) will be set up in succession.

EXPECTED RESULTS
A high-quality and sustainable professional training of cooks should be promoted together in all partner countries, relevant training content should be determined and implemented. The training to become a cook should be comparable in the countries involved in the project, and a sustainable feedback system should be implemented together.

BENEFIT OF THE EXPECTED RESULTS
The aim of the project is to achieve a better understanding and greater recognition of skills and qualifications in the cooking profession in Europe, so that the young cooks have better career opportunities and greater motivation in their daily work. Increasing the quality of training increases the attractiveness of cooking training, promotes the capacity building of specialists in the cooking industry and enables cross-country validation of qualifications. The knowledge and results from the social science studies are sustainably implemented in the continuous further development and quality improvement of the training of cooks. The initiative is to be continued in the following years. B. English-speaking EU countries can be won as partners and thus an expansion and sustainability of activities, results and impact of the project can be achieved. A sustainable and long-term partnership of the Koch-G5 is supported, further cross-border projects for the further education of cooks are planned. The cooperation and the sustainable partnership are intended to combat the shortage of skilled workers in the cooking profession in all participating countries. As a result, concepts are to be developed as to how young cooks can be kept in the industry. and the image of the cooking profession is improved.

EU Grant (Eur)

Funding of the project from EU: 40250 Eur

Project Coordinator

Verband der Köche Österreichs & Country: AT

Project Partners

• Vatel Club Luxembourg ASBL
• Verband der Köche Deutschlands e.V.
• SKV-Suedtiroler Koecheverband – South Tyrolean Chefs Association – SKV